Celebrity chef Amy Beh offers three delicious ways to cook chicken drumsticks

Steamed fragrant chicken drumstick.
Steamed fragrant chicken drumstick.PHOTO: C. JASON

(THE STAR) - These chicken drumstick recipes will surely end those fights over who gets their favourite piece. Everyone deserves to be a winner at our table.

1. STEAMED FRAGRANT CHICKEN DRUMSTICK

3 chicken drumsticks

Marinade

1 tsp sugar

1 Tbs ginger juice

1 Tbs Shaoxing rice wine

Spice salt

1 red chilli, finely chopped

2 red bird’s eye chillies, chopped

3 Tbs finely chopped parsley

1/2 tsp pepper

1/4 tsp Chinese five spice powder

1 tsp fine salt

To marinate

Combine marinade ingredients in a bowl.

Rub marinade onto the chicken and set aside for 25 to 30 minutes.

To prepare spice salt

Preheat a wok. Add in all ingredients and stir-fry over low heat until chilli and parsley are fragrant and dried. Dish out and set aside.

To steam

Arrange marinated chicken in a heatproof dish. Drain off any excess liquid.

Preheat a steamer and steam over high heat for 15 minutes.

Remove chicken drumsticks from the steamer and sprinkle with the fragrant spice salt. Serve at once.

2. GINGER TURMERIC CHICKEN DRUMSTICK


PHOTO: C. JASON

4 chicken drumsticks

1 Tbs sesame oil

2 Tbs cooking oil

Marinade sauce

70g ginger, coarsely chopped

30g fresh turmeric, coarsely chopped

5 garlic cloves

12 shallots

1 red chilli, seeded

3 bird’s eye chillies

Seasoning

1 tsp salt

1 Tbs sugar

1 tsp chicken stock powder

2 Tbs ground black pepper, or to taste

Garnishing

2 kaffir lime leaves, finely shredded

For the marinade sauce

Combine the marinade sauce ingredients in a food processor. Blend to a smooth paste.

To marinate

Marinate chicken drumsticks with blended sauce paste for several hours or preferably overnight in the refrigerator.

To cook

Heat oil and sesame oil in a nonstick saucepan. When hot, tip the chicken with the marinade sauce into the pan and allow to simmer gently for 15 minutes, or until fragrant. Add the seasoning. Toss to mix well.

Cover the pan and cook until chicken is tender and gravy is fairly thick.

Dish out and serve.

3. DEEP-FRIED CHICKEN DRUMSTICK WITH WONDER SALAD


PHOTO: C. JASON

3 chicken drumsticks

tapioca flour for dusting

oil for deep-frying

Marinade

1 Tbs Chinese rice wine

1 Tbs lime juice

1/2 tsp pepper

1/2 tsp salt

Salad

4 Tbs mayonnaise

2 bird’s eye chillies, finely diced

1 Tbs chopped onion

1 tsp chopped garlic

1 pair Chinese crullers (yau char kwai)

To marinate

Season chicken drumsticks with the marinade for several hours.

To fry

Toss the marinated chicken drumsticks in tapioca flour. Coat well.

Heat oil in a deep saucepan and deep-fry chicken drumsticks over high heat until golden and crispy.

Remove the drumsticks and place on several layers of paper towels to drain excess oil.

For the salad

Cut the crullers into bite-sized pieces and deep-fry in hot oil until crispy.

Remove the dough fritters with a slotted ladle and place on several layers of paper towels to drain off excess oil.

In a bowl, combine the rest of the salad ingredients together with the pre-fried crispy crullers.

Serve chicken drumsticks with the wonder salad.